Grilled Zucchini and Feta Salad
The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 240 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 4 g |
| chol | 14 mg |
| sodium | 477 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 15% |
| vit A | 14% |
| vit C | 57% |
| folate | 30% |
-
4 zucchini (about 1-1/2 lb/750 g)
6 green onions, trimmed
1/3 cup (75 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1 cup (250 mL) minced fresh parsley
1/2 cup (125 mL) crumbled feta cheese
Preparation:
Halve zucchini crosswise; cut each piece lengthwise into scant 1/2-inch (1 cm) thick slices. In large bowl, toss zucchini, green onions, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) each of the salt and pepper.
In another large bowl, whisk together lemon rind and juice and remaining oil, salt and pepper; set aside.
Place zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 minutes. Add to dressing. Place green onions on grill; close lid and grill, turning once, until tender, 4 minutes. Let cool slightly. Slice green onions thinly; add to dressing along with parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Sprinkle salad with feta cheese.
Additional Information
Source
Canadian Living Magazine: June 2005
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